Ok. So this might be the easiest dessert recipe that I’ve made here. These coconut macaroons only require 5 ingredients folks! Well 6 if you count the chocolate but hey, with or without chocolate I promise you they are totally worth to make.
Crispy skin, gooey dense and creamy inside. The chocolate touch. Oh la la!
Do you like bounty bars? Well these delicious macaroons have all those wonderful flavours of the bounty bars, only different shape.
Summer Cookies, Anyone?
If in my last post I was talking about citrus summer desserts, well then let me add another summer vibe in there. Coconut! In Cookies form!
I mean, who doesn’t love coconut in the summer? Right?
The smell and the taste of it just bring you to that beach where warm breeze is brushing against you while you’re dozing away in a hammock, with the bluest ocean view in front of you if you peek a little. Yeah, it’s a bit difficult to get to that beach these days, considering the situation right now.
But you know what’s not difficult?
Making these darn cookies! I bet that even if you’re just laying on your sofa browsing through Netlix, if you munch on these cookies long enough, you almost almost almost can smell the ocean. Yep!
And hey! I know it’s only July but if you’re already looking (I mean, I am!) for Christmas treats or cookies, these beauties are just perfect! Desiccated coconut, chocolate and sugar last for months, so buy them ahead of time.
Strategic planning is the key. Right?
Tips On Getting It Right
There’s none, really. They are super easy. But hey, if I really have to advise on on something then it would be these.
Egg white mixture – whisk until thick. It’s going to take a few minutes, so use a handheld whisk to make the job easier (and keeping you sane).
Desiccated coconut – I’m using unsweetened one so that I can control the level of sweetness. If you’re using the sweetened one, you might want to adjust the sugar. Or not.
Sweetness – adjust the sweetness to your liking. You do you.
Chocolate – this is optional, the macaroons are great as they are. But amazing with the chocolate.
Consumption – they’re addictive so call all your family, friends and neighbours to help you finish them. Restrain yourself from testing 5 of them as soon as they got out from the oven. I dare you.
Store – they are the best to consume immediately. As soon as the chocolate kind of sets (if using). The skin will not be as crispy if you keep them for long.
Make them and let me know what you think.
Hungry For More Coconut Dessert?
Check these out:
- Coconut cookies
- Hong Kong style coconut tarts
- Coconut and dulce de leche tart
- Coconut panna cotta
- Raffaello coconut almond muffins
Watch How To Make Coconut Macaroons
- 2 large egg whites , room temperature
- 1/3 cup sugar (65 g)
- 1 tsp vanilla extract
- pinch of salt
- 2 cup unsweetened desiccated coconut (140 g)
- 1 cup semisweet chocolate (100 g), melted for dipping and drizzles
Here We Go!
- Add all wet ingredients into a bowl and whisk everything together until you get a thick mixture. This will take a few minutes so use a handheld whisk. Now simply add in the coconut and fold everything together using a spatula.
- Scoop the mixture onto a baking tray lined with parchment paper, using a 1 1/2 tbsp (20 ml) ice cream scoop.
- Bake in a preheated oven at 350ºF (175ºC) for 15 minutes or until golden brown, at middle rack with fan off. Remove from the oven and leave to cool completely on a rack.
- Melt chocolate in a bowl, in a microwave or using bain marie method. Take 2-3 tbsp and place in a piping bag. Dip the bottom of the macaroons in the chocolate in the bowl and place them on a tray with parchment paper. Drizzle the top with more chocolate from the piping bag.
- Leave for it to set (if you can wait that long) and enjoy!
- Use spoon and level method when measuring the desiccated coconut (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips on how to get it right